Carrot & Star Anise Purée
Velvety and fragrant, this creamy carrot and tarragon soup is a comforting dish that combines the sweetness of carrots with the subtle anise flavor. The addition of lemon juice brightens up the flavors, resulting in a delightful and satisfying bowl of soup. Perfect for a cozy meal on a chilly day, this soup is sure to warm your soul.
— Constant Cookbook
Ingredients
- 50g butter
- 1kg carrots , peeled and sliced
- small handful tarragon leaves
- 4 star anise
- 400ml vegetable or chicken stock
- 200ml double cream
- juice 1 lemon
Instructions
- Melt the butter in a large, shallow pan. Add the carrots, tarragon and star anise. Slowly cook for 10 mins until the carrots are glazed and starting to soften. Pour in the stock and bring to the boil, then simmer everything for 20 mins until cooked and the stock has reduced.
- Pour in the cream, bring back to the boil and simmer for 1 min more. Remove from the heat, take out the star anise and stir through the lemon juice. Season to taste, then blitz with a hand blender until as smooth as possible. The purée can now be chilled or frozen, then gently reheated before serving.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Calories: 223 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.3 milligram of sodium
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